Those of you who follow my blog, will know that recently my daughter has started to become increasingly independent in the kitchen. At only 10, I am impressed by her determination to cook for herself and (as I brace myself for the mess and cleaning up to come), I know it is something to be encouraged as much as possible.
The nature of gluten free baking in particular, is a skill which she will not be taught at school. Having interrogated all the cooking teachers at all the school open days I attended in the quest to make secondary school choices for the next academic year, I am sad to say that none of them had much of a clue about the foibles of the ingredients required and few of them had much sense of the issue of cross-contamination when sharing cooking space with peers in the classroom. I fear we are going to have some brick-like disasters being sent home in tins very soon…… (which, either way will likely need to be binned because of the risk of being ‘glutened’)
This concern makes it all the more important for Miss GF to find her baking feet early……. A few disastrous bakes as the result of straight substitutions of gluten free flour for wheat flour in the classroom could seriously knock confidence. If she is going to side-step the waves of potential teacher gluten-free incompetence, all cooking urges need to be nurtured now!
I don’t think I need to worry too much……. Miss GF regularly insists on making her own meals….. This evening she made herself a cheese and ham omelette which was as light and fluffy as anything I could produce! She has even made family dinner a few times with a little help…….. she makes a mean cheese sauce (yep….. that’s with a roux) and parcel-baked salmon holds no qualms whatsoever.
Last term, she got together will a few friends at school and organised a bake sale for charity which took place in school break time….. That’s a lot of hungry kids! The whole thing was painstakingly organised and at our end, included Miss GF making brownies, mini caramel cupcakes, chocolate topped marshmallows and chocolate-chip cookies. They all sold out within minutes and she and her friends raised over £150. Go girls!
Because I am so excited about her growing confidence and incredibly proud of her creations, I have decided to start a little series on the blog which I will call ‘Miss GF Makes…’. It is likely to be a bit sporadic (as with all 10 year olds, I am expecting her enthusiasm and prolificness to peak and trough….. particularly when the pull of the kitchen is competing with friends……swimming….. skating…… drama……. music…… the garden and the trampoline…… more friends….. the i-pad……… Sounds familiar?!)
Either way, I would like to share some of her journey in the hope that she can inspire other young Coeliac and allergy sufferers out there to put on their aprons, wash their hands and raid the larder for ingredients!
These Peanut Butter Cookies appeared one Sunday when I was at the gym! As I was on my way out, Miss GF said she wanted to make something…… grabbing a couple of books off the shelf, I suggested she have a rummage through for inspiration…… By the time I got home, Mr GF had been banished from the kitchen and the cookies were made, cooled and a few were eaten!
The recipe was found in one of my favourite gluten free books by Adriana Rabinovich : The Gluten-Free Cookbook for Kids (although Adriana states in the book that she originally found the recipe many years ago in a magazine).
Completely flourless (therefore naturally gluten free) and made with very few ingredients, the cookies are incredibly simple to make and yet taste deliciously light, crisp and peanutty. Miss GF made them crunchy, golden and baked to perfection!
We are sharing her cookies with the following linkies :
Simply Eggcellent with Dom over at Belleau Kitchen. The egg in these cookies is crucial!
Treat Petite, this month with United Cakedom on behalf of Cakeyboi and The Baking Explorer. The theme for February is Like It, Love It, Gotta Have It. When it comes to Miss GF, peanuts are a must have…….
Sunday Fitness & Food Link-Up with Marathons & Motivation.
Peanut Butter Cookies – from The Gluten Free Cookbook for Kids (Adriana Rabinovich) (Make about 24 cookies)
a few little fudge chunks to decorate the top of each cookie (optional)
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Line a couple of baking sheets with baking parchment.
- In a medium bowl, weigh and mix together the sugar and peanut butter.
- Add the lightly beaten egg and bicarbonate of soda and beat together with a wooden or silicone spoon, to make a stiff dough.
- Take walnut-sized pieces of dough and roll into balls. Place them on the lined baking sheets with a gap between them, for spreading.
- Use the back of a fork to flatten the dough balls a little.
- Bake for 10 to 15 minutes until the cookies are golden.
- Remove from the oven and leave on the baking sheet to cool for about 10 minutes, before removing to a wire rack to cool completely. Whilst the cookies are still hot, top with the fudge chunks (if using), so that the heat sticks them onto the cookie.